I like Chardonnay because it wears many faces. It can be fruity and flirty or heavy and seductive and just about anything in between. And where would Blanc de Blancs Champagne be without Chardonnay?! In the aphrodisiac world, Chardonnay is known to be particularly alluring. Those oak-aged Chards which exhibit characteristics that can be described as “sweaty” or “feral” can actually cause the same attraction response as do human pheromones.

Now doesn’t that make you want to taste something sweaty tonight?

People often talk about pairing red wines and chocolates. But if the chocolate is too sweet or there’s cocoa powder involved, I think the duo can taste absolutely terrible together. Working on my cookbook, Romancing the Stove, I was quite often driven to drink. One night, I happened to discover that my hand rolled chocolate truffles, (if you skip the step of rolling them in cocoa powder), work amazingly well with oak-treated Chardonnay.

I have always wanted to play around with rolling the finished truffles in chopped hazelnuts and/or pistachios to see what that does to the wine. But since I haven’t gotten around to it, I encourage you to try.

Studies have shown that a box of chocolates is considered one of the most
romantic of all gifts. So imagine presenting your lover with a box of chocolates made by hand… by your hands. You won’t even need the libido-boosting attributes of these
tiny treats! But for your body’s sake, I’ve filled them with aphrodisiac fruits &
rolled them in antioxidant-rich cocoa. I’ve also cut some of the fat by using half
& half instead of cream–you won’t even miss it but your arteries might!

1. Grate chocolate or cut it into chip-sized pieces. (You can also use a premium
chocolate chip.)
2. Heat half and half over medium high heat to a near boil. (Don’t let it boil.)
3. Remove pan from heat and whisk in the chocolate, stirring until the mixture is
completely smooth.
4. Cool in the refrigerator for about 3-4 hours (or overnight), until chocolate
mixture has set.
5. Using a teaspoon, scoop cooled chocolate and form a ball, pressing 1 or 2 pieces
of fruit into the center. (Don’t waste your time trying to form your truffles into
perfect spheres. A slightly uneven surface screams, “I rolled these chocolates
with my own bare hands, expressly for your pleasure.”) If the truffles wont hold
shape, refrigerate chocolate mixture for another hour.
6. Cool the formed truffles in the refrigerator for about 5 minutes.
7. Roll each truffle in cocoa powder. Truffles will be soft but if they are so soft that
the cocoa is absorbed, store in the refrigerator.

Truffles can be stored in a cool, dry place for up to 5 days.

*You can use any dark chocolate bar or bittersweet baking chocolate to make this
recipe, but we recommend using a chocolate that has at least 70% cocoa (look for
one that tells the percentage on the label).

Amy Reiley is an

APHRODISIAC FOODS AUTHORITY

THE BIO…

A passionate aphrodisiac advocate, Amy Reiley became the second American to earn the title Master of Gastronomy awarded by France’s culinary temple, Le Cordon Bleu.

In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook, cementing her role as America’s leading aphrodisiac food authority. Through her company, Life of Reiley, Amy has found many avenues to promote her aphrodisiac knowledge and unique take on life’s “consuming passions.” Amy’s culinary knowledge is not limited to aphrodisiac foods. In June 2005, Amy was singled out as one of the five best female wine professionals in the world of the year by France’s Wine Women Awards. As an internationally recognized journalist, Amy has shared her food and wine knowledge in such publications as Variety, Sunset; Daily Candy and Las Vegas magazine. She also writes a syndicated column, Woman on Wine, and serves on The Tasting Panel, (formerly of Bon Appetit magazine).

Romancing the Stove, to be released in January 2012, will be her fourth cookbook.